When it comes around to this time of year, there’s nothing I love more than making a big batch of soup on a Sunday ready for my working week. It’s not only super easy to make, but perfect for on the go or warming up quickly on your dinner break. I have a few different go to recipes and thought why not share them on here, after all, who doesn’t love a big bowl of warm soup in the Autumn time?
What you need (Makes around 1200ml soup, 4 portions).
- 1 Butternut squash
- 3 medium carrots
- 1 red pepper
- Olive oil
- 2 vegetable stock cubes
- 1 brown onion
- 4 garlic cloves
- Hot chilli powder
- Chilli flakes to garnish (optional)
How to make.
- Preheat your oven to 180 degrees.
- Cut the butternut squash, carrots and red pepper into chunks and put onto a baking tray. Drizzle with olive oil, salt, pepper, paprika and chilli pepper and mix well.
- Roast in the oven for 25 – 30 minutes (until they’re starting to brown).
- Cut up your onion and garlic into small pieces.
- Add some oil to a pan and brown the onion and garlic for 2 – 3 minutes.
- Make your stock (around 500ml).
- Take the roasted veg out of the oven and put into the pan with the stock (make sure all the veg is covered, so add more water if needed).
- Let simmer for 10 minutes.
- Blend all the ingredients up and depending on the consistency you like your soup, add more water as desired.
- Serve with a sprinkle of chilli flakes on top and lovely crusty bread!
Let me know if you give this soup a try, it’s one of my favourites and sometimes I’ll just mix up the squash by using sweet potato instead but I though squash was a bit more appropriate for this time of year – don’t you think?
Love, always – B
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